PUMPKIN SPICE MONKEY BREAD WITH CREAM CHEESE GLAZE

Good Monday morning to you! I hope you had a great weekend. I don’t know about you, but I am sooooo excited for fall! I realize that I will probably be eating these words come January, but I am ready for some relief from the extreme heat. There are many other reasons that I eagerly anticipate fall every year… the changing leaves, fall home decor, Buckeye football and of course Pumpkin Season! (That’s a thing, right?)

The flavors of fall are just as warm and comforting as the color palette of the changing leaves. As I write this in 90º weather (I’ve always been a fan of irony), I can tell you that I can hardly wait to cozy up in the fall with a chunky sweater, a good book, a Chocolate Hazelnut coffee (out of my favorite owl mug, of course) and a nibble of this Pumpkin Spice Monkey Bread with Cream Cheese Glaze.

My Pumpkin Spice Monkey Bread shares some of the characteristics of its traditional monkey bread cousin, but is infused with layers of pumpkin-y pumpkin-ness (I know that isn’t a thing, but I think it should be). The pumpkin-y pumpkin-ness (I’m going with it) starts with dunking the monkey bread into  Pumpkin Pie Spice Coffee Creamer infused butter and continues with Pumpkin Pie Spice in the dough coating…

INGREDIENTS

• 3 cans regular sized cinnamon roll dough
• ¼ cup International Delight Pumpkin Pie Spice Coffee Creamer
• ¾ cup cup sugar
• ¼ cup brown sugar
• 2 teaspoons pumpkin pie spice
• ½ teaspoon cinnamon
• ¾ cup butter, melted

FOR CREAM CHEESE GLAZE

• 1 16 oz. container cream cheese frosting
• ¼ cup International Delight Pumpkin Pie Spice Coffee Creamer

INSTRUCTIONS

1. Preheat oven to 350º.
2. Spray bundt pan with non stick spray or lightly grease.
3. Separate cinnamon rolls and cut into quarters (about 1" pieces).
4. ....................................

for full recipes please see : lydioutloud.com

Share this post